Shakshuka (Eggs in Tomato Sauce) – Vegetarian Recipes for Dinner

Alright, picture this: a bubbling pan of vibrant red tomato sauce, fragrant with garlic and smoky spices, and eggs gently poached right in there like little sunny islands. That’s shakshuka for you—one of those dishes that feels like a warm hug after a long day. I remember the first time I made it, my kitchen filled with the tangy aroma of crushed tomatoes and cumin, and by the time the eggs set perfectly, I was hooked. It’s unbeatable for a cozy dinner that’s surprisingly easy to whip up. Plus, there’s something magical about breaking into those silky eggs and mixing them with the saucy goodness—pure comfort on a plate!

Quick Facts

• Yield: Serves 2
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes

Ingredients

For the Main Dish:

• 2 tbsp olive oil
• 1 small onion, finely chopped
• 1 red bell pepper, chopped
• 3 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/4 tsp cayenne pepper (optional, for heat)
• 1 (28-ounce) can crushed tomatoes
• Salt and black pepper, to taste
• 4 large eggs
• Fresh parsley or cilantro, chopped (for garnish)

How I Make It

Step 1:

Heat the olive oil over medium heat in a large skillet. Toss in the chopped onion and red bell pepper, cooking until they’re soft and fragrant, about 5-7 minutes. You’ll notice the sweetness from the onion starting to bloom, which is always a good sign.

Step 2:

Stir in the minced garlic, cumin, smoked paprika, and cayenne pepper (if using). Let the spices toast slightly—this releases their deeper flavors—in about 1 minute.

Step 3:

Pour in the crushed tomatoes along with a pinch of salt and black pepper. Let this simmer, uncovered, for roughly 10-12 minutes. The sauce will thicken and the flavors will meld together beautifully.

Step 4:

Now for the fun part! Make 4 small wells in the tomato sauce with a spoon. Crack the eggs carefully into each well. Cover the skillet with a lid and cook for about 5-7 minutes, or until the egg whites are set but the yolks are still delightfully runny.

Step 5:

Sprinkle chopped parsley or cilantro over the top for a fresh pop of color and herbaceous brightness.

Step 6:

Serve it straight from the skillet with crusty bread or warm pita to scoop up every last bit of that luscious sauce and gooey egg.

Variations & Tips

• If you want it cheesy, sprinkle crumbled feta over the sauce just before adding the eggs.
• Swap bell pepper for diced zucchini or eggplant for a different veggie twist.
• For a spicier kick, add a dash of harissa or red pepper flakes along with the spices.
• Use fresh tomatoes in summer for an even brighter sauce—just dice and cook down longer.
• To make shakshuka for more people, simply use a bigger skillet or split between two pans to keep the eggs cooking evenly.

How I Like to Serve It

I love this dish for a laid-back weekend brunch or a simple weeknight dinner. It’s especially fantastic served alongside a crisp green salad and a glass of cold sparkling water or rosé in the warmer months. When the weather’s chilly, I pile on thick slices of toasted sourdough to soak up that saucy goodness and keep the comfort levels high.

Notes

• Leftovers can be refrigerated for up to 2 days but are best eaten fresh to enjoy runny yolks.
• Reheat gently on the stove over low heat, covering the pan to warm through without drying out the eggs.

Closing: This shakshuka recipe always brings warmth to the table and never fails to brighten my evenings with its simple, authentic flavors.